Photo: Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts Recipe
Ingredients
- 8 cups water
- 2 cups wild rice
- 2 teaspoons salt, plus more to taste
- 1 bay leaf
- 12 sprigs thyme
- 4 teaspoons grapeseed or canola oil
- 2 pounds chanterelle or portobello mushrooms, wiped clean and chopped
Vinaigrette:
- 1/2 cup olive oil
- 6 tablespoons balsamic vinegar
- 4 large shallots, thinly sliced
- 2 teaspoons fennel seeds, toasted and cracked
- 2 teaspoons cumin seeds, toasted and cracked
- 2 teaspoons coarsely chopped fresh thyme leaves
- 2 teaspoons freshly ground black pepper
- 1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
- 1 cup chopped walnuts, toasted
- 1 pound stemmed arugula or watercress
- 8 ounces fresh white goat cheese, crumbled (about 1 cup)
Directions
To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.
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By leapealatte
fargo
on January 29, 2011
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I really like this recipe, I adore wild rice, I feel like a recipe such as this can be changed and done differently every time , you could substitute any of the different fruits and let them em macerate in the vinaigrette to add the fruity flavor to the balsamic, I excluded the seeds cause they were the only things I didn't have on hand its also really delicious to mix the goat cheese into the dressing.
By woodnsue1_10151747
Wonder Lake, IL
on December 07, 2010
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I have made this dish for 10 years and my family loves it. We have it with Venison Steaks and Duck. With the new 90 second Wild Rice package it's very easy and just as tastey.
By wendels55_7938522
Fairfield, CA
on March 16, 2009
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I made this recipe for Thanksgiving and it was absolutely wonderful! Perfect fall flavors--the flavors went together beautifully and everyone went back for seconds.
I adjusted to 1/2 Chanterelle & 1/2 Crimini in my salad due to the high price of Chanterelles at the holiday time. I still got bits of each so I don't really think it made that much of a difference.
It was very easy to make and was also good leftover
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